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Pasta with Asparagus, Goat Cheese and Lemon

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Nancy Sweet, LLCC

•             8 oz. pasta, cooked according to package directions; reserve 1 cup cooking water
•            1/2 pound of asparagus, blanched
•             3/4  cup of cherry tomatoes, halved
•             1/2 bunch of green onions, sliced thin
•             1/4 cup white wine
•             Juice and zest of one lemon
•             4-5 ounces goat cheese

In a large sauté pan over medium high heat, add two tablespoons of olive oil until hot.

Add green onions and cherry tomatoes and let cook for 2-3 minutes. 

Add asparagus and let cook another minute.
Add white wine and lemon juice and let reduce by half.
Add goat cheese and 1/4 cup of reserved pasta cooking water.  Mix until melted. Add pasta and toss. 

Add extra cooking liquid, if dry. 

Serve and grate some lemon zest over pasta. 
Serve with a little Parmesan cheese on the side, if desired.

This recipe aired April 29, 2013.
Pasta with Asparagus, Goat Cheese and Lemon

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